Seattle Met’s 2017 Restaurant of the Year: A game meat destination with cattle in the name, from a chef previously defined by fish. Here Eric Donnelly, the chef who also gives us innovative seafood at RockCreek, presents less-common meats like bison, boar, and duck in a 1926 brick building with the sort of bilevel grandeur that cries out for midcentury chandeliers and a showy central bar. Preparations cast game meat in familiar tableaus (venison in a rich pate, tender wild boar sugo over gnocchi) designed to win over diners iffy on these proteins, but a menu of beautiful steaks ensure diehard beef eaters won’t go away hungry.